Description
A comforting bowl of creamy Baked Potato Soup packed with tender potatoes, savory bacon, and melted cheddar cheese, perfect for chilly evenings.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup chopped onion
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for about 1 hour or until tender. Once cooked, let them cool slightly and scoop out the insides, saving the skins for garnishing later.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
- Stir in the flour and cook for about 1 minute to create a roux. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer.
- Add the scooped potato flesh, cheddar cheese, crumbled bacon, sour cream, salt, and pepper. Mix until well combined and heated through, ensuring the cheese melts completely.
Notes
Serve hot, garnished with reserved potato skins and optional toppings like extra cheese, bacon bits, and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg